Discover matcha from established Japanese tea houses, including Yamamasa Koyamaen, Uejima Sourokuen and Hekisuien, alongside UJIHA’s own organic matcha.
From everyday lattes to traditional usucha, find the matcha that suits your taste.
Explore two matchas from Uejima Sourokuen in one order and qualify for free express shipping Australia-wide.
Creamy texture. Deep umami.
JAS Organic Certified.
Stone-milled in Uji.
Released in limited seasonal allocation.
Bright • Nutty • Lively
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Vibrant matcha with a lively, nutty character.
Smooth • Balanced • Refreshing
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Bitterness ●●○○○
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Balanced everyday matcha with a clean finish.
Creamy • Deep umami • Silky
Umami ●●●●○
Bitterness ●○○○○
Aroma ●●●●○
Creamy texture with pronounced umami.
Rich • Complex • Lingering
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Bitterness ○○○○○
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Our deepest and most refined matcha.
Carefully Selected Japanese Matcha
Chosen for flavour, quality and the experience in your cup.
Matcha for Every Way You Drink It
Traditional usucha. Hot matcha lattes. Iced matcha lattes.
From your first matcha to something truly special.
Our Own Organic Collection
Our Ujiha matcha includes single-farm organic tea from Nakai Organic Tea Garden in Wazuka, Kyoto.
Organic since 1986.
Japanese Producers
Alongside our own collection, we seek out matcha from Japanese tea producers worth discovering.
Different producers. Different cultivars. Different expressions of matcha.
Stored Cold
Kept refrigerated from arrival in Sydney until dispatch.
Because freshness matters.
Shade-grown. Handpicked.
Stone-ground in Uji.
Centuries of precision in every leaf.
First harvest only.
No bitterness. No harshness.
Deep umami. Clean finish.
JAS certified.
Cultivar integrity preserved.
Nothing added. Nothing rushed.
Your matcha arrives vacuum-sealed in a light-proof mylar pouch to preserve colour, aroma, and umami.
The optional washi tin is a reusable ceremonial storage vessel, wrapped in Japan before export. Each wrap carries slight variation – a quiet reminder of craft.
Refill as needed. Keep the ritual.
Like wine, each harvest carries its own character.
Weather shapes sweetness.
Soil adds depth.
Shading alters smoothness.
Harvest timing defines aroma.
When a harvest ends, that taste does not return.
We release only what we receive.
Shade-grown for weeks before harvest. Handpicked at peak vitality. Stone-milled in small batches. Stored under chill in Sydney. Released in seasonal allocation.
Leaves are covered for three to four weeks before harvest. Shading increases chlorophyll production, l-theanine, and caffeine.
Handpicking ensures only the youngest, bursting with vitality, nutrient-dense leaves are harvested.
Once harvested, the young leaves get steamed ASAP to prevent oxidation.
After steaming, the leaves are dried multiple times. This makes grinding into a fine powder and removing stems and veins easier.
The stems and veins can make the matcha more bitter. These are removed for ceremonial grade matcha. After this process, the leaves are now called tencha.
Tencha leaves are stored in large boxes in a chiller for lasting freshness. Only enough portions are taken out for replenishment.
The tea master selects the tencha leaves, ensuring that our matcha’s unique taste and harmonious traits are maintained consistently.
Only small batches are selected to be grounded to matcha. Stone mill grinding produces only 30g of matcha in 1 hour. Faster grinding generates heat that could compromise the quality, flavor, and color of the matcha
Grounded matcha is packed in a vacuum-sealed, airtight container to keep it extra fresh for the long haul.
The small batches are sent to Australia for distribution. Stored in a chiller to keep fresh.
We carefully pack your order in a protective box.
Sent from Sydney to your cup.
Uji leaves. Seasonal allocation. No excess.
